![]() The cooking of amaranth improves its digestibility and the absorption of nutrients. Although amaranth grain is a high glycemic ingredient, it is a rich source of unsaturated fatty acids and polyphenols (flavonoids) with cholesterol-lowering and antioxidant activities ( Singh and Singh, 2011). Amaranth ( Amaranthus cruentus or hypochondriacus) has a higher mineral and protein content than most cereal grains and a very balanced amino acid composition. Traditional cereal-based products can be produced replacing, at least part, wheat flour with pseudocereals, for instance amaranth and quinoa, because of their nutritional and textural features ( Coda et al., 2014). The interest toward bakery products with reduced fat content and/or processed using protein sources such as non-wheat cereal flours other than ancient grains and legumes, is increased ( Nishida et al., 2004 Gobbetti et al., 2019). ![]() ![]() Particularly, the bakery sector is currently exploring biotechnological processes, also combining alternative flours as sources of carbohydrates, proteins, vitamins and minerals to wheat flour, to improve the nutritional, functional and technological quality of products. Information and methodologies are made available by the scientific community involved in research with high technology transfer level often supported by public actions, involving producers that focus at optimizing the organoleptic quality of foods while valorizing their nutrient content. The requirements for a nutritionally balanced diet have driven food producers to modify processing by exploring high nutritious raw materials and adopting sustainable methodologies that can maximize their health outcome ( Norum, 2005 Galli et al., 2017). Therefore, results demonstrated that the use of selected conditions (flour type, DY, sucrose) can stimulate specific attributes of strains making them suitable for production of short fermented (15 h) LSs which can be used as bread improvers.Īccording to the World Health Organization (WHO) industries should contribute to improve human nutrition by providing high quality foods in terms of nutritional and functional attributes. In these conditions, also strain ITM21B was able to produce EPS at level of 4.61 g/kg and to degrade proteins by 53.8% in LS based on wheat and quinoa flours (1:1) (DY250 and sucrose 3%). The LS was characterized by the presence of phenyllactic and OH-phenyllactic acids, protein degradation by 51.7% and proteins in the range 14–80 kDa. The highest EPS production (20.79 g/kg) and viscosity (1168 mPa s) were obtained in LS (DY 250, sucrose 6%) based on quinoa flour and started with C43-11 strain. LSs were characterized for the content of organic acids (lactic, acetic, phenyllactic, OH-phenyllactic), pH, TTA, EPS, viscosity, total protein degradation and protein pattern. Formulations were optimized by modifying DY (500 or 250), sucrose concentration (3 or 6%) and flour ratio. Results indicated that the use of pseudocereals favored the EPS production. The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in ratio 1:1, in the presence or not of sucrose at 3% (w/w, LS weight), in comparison to Lactobacillus plantarum ITM21B, a strain not producing EPS in mMRS_S. cibaria strain C43-11 as the higher EPS producer. A further screening in liquid medium enriched with sucrose (10%) (mMRS_S) indicated the W. strains as EPS producers only in the presence of sucrose. Results allowed to select 8 Weissella cibaria, 2 Weissella confusa, and 2 Leuconostoc spp. In order to select strains able to produce EPS, a screening test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). Institute of Sciences of Food Production, National Research Council of Italy, Bari, ItalyĮxopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products.Francesca Valerio * Anna Rita Bavaro Mariaelena Di Biase Stella Lisa Lonigro Antonio Francesco Logrieco Paola Lavermicocca
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |